Turkey, Kale and Wild Rice Soup

This serves 10 people. This recipe was originally included as part of the Duerksen Turkey feature published in the November 2014 issue of Traverse, Northern Michigan’s Magazine.


For the stock:
  • 1     whole cooked turkey carcass
  • 6–8  quarts water
  • 1      large onion, roughly chopped
  • 4–5   celery tops, roughly chopped
  • 2       carrots, roughly chopped
  • 1       clove of garlic
  • Salt & pepper
  For the soup:
  • 6–8    cups reserved turkey stock
  • 2    medium onions, medium dice
  • 2    cups celery, medium dice
  • 2    bell peppers, 1 red, 1 green, medium dice
  • 2    cloves garlic, minced
  • 3    cups carrots, sliced
  • 3    cups wild rice
  • 1    pound dried black beans (washed and soaked according to instructions)
  • 2    large cans stewed tomatoes
  • 3     drops hot sauce
  • 1/8   teaspoon cumin
  • 4–5  cups turkey meat
  • 1     pound fresh kale, roughly torn
  • Salt & pepper


For the stock: In a large stockpot over medium-high heat, combine all ingredients (cut carcass in half if necessary) and bring to a boil. Reduce heat to a simmer and cook for 2 to 4 hours. Remove carcass and strain stock through a sieve, reserving liquid and any meat left on the carcass.   For the soup: In a large stockpot over medium high heat, combine the first 11 ingredients. Bring the mixture to a boil, reduce heat, cover and simmer for 2 to 3 hours. Add the turkey and cook 1 hour more. Add the kale and cook 20 minutes more. Serve with crusty bread.